Beef Samosa Pie With Mint Raita

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely dice your brown onion[s]

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and diced carrot to the pan with a small pinch of salt and cook for 4-5 min or until starting to soften

Once the vegetables have softened, turn the heat up to high, then add your mince to the pan with a pinch of salt and cook for 4-5 min further or until browned all over, breaking it up with a wooden spoon as you go

Dissolve your beef stock mix in 300ml [390ml] [550ml] boiled water

Once the mince has browned, add the chopped garlic to the pan with your curry powder, tomato paste and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min or until fragrant

Once fragrant, pour in the beef stock and cook for 3-4 min further or until the sauce has thickened and the mince is cooked through (no pink meat!)

Once thickened, season with a generous grind of pepper and transfer to an oven-proof dish (use individual ones for fancy presentation!)

Dust your work surface with a generous sprinkling of flour and unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Lay the puff pastry sheet over the pie dish and trim off any excess (use any excess pastry for fancy pie decorations!)

Press the edges with a fork to seal the pastry to the dish and put the tray in the oven for 15-20 min or until puffed up and golden – this is your samosa pie

Meanwhile, combine your mint sauce and natural yoghurt in a bowl – this is your mint raita

Reboil a kettle

When the samosa pie is almost ready, trim, then add your green beans to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender